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24 September 2014
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Nigel Smith's Sausage and Mash
Nigel Smith
Nigel Smith
This recipe's not your ordinary bangers and mash - it's Nigel Smith's Sausage and Mash with Bubble and Squeak and Caramelised Onions. Delicious!

not too tricky
SEE ALSO

Simon Ball's Chocolate Bake

Morag's winter soup

Andrew Nutter's Poached Chicken


SOS - kitchen help required!

BBCi Food

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FACTS

Nigel Smith is Executive Chef at the Feilden's Arms, Mellor Brook, Blackburn.

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Ingredients:

4 nice Cumberland, pork or even venison sausages
4 large baking potatoes or Maris Piper potatoes (peeled and diced and placed into cold water)
1 dsp of finely chopped parsley
1 dsp of finely shredded cabbage
1 finely grated carrot
pinch of celery salt
salt and pepper
1 dsp of finely chopped chervil
2 large red onions finely sliced
1 dsp of port
1 dsp of redcurrant jelly

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Method:

1 Place the potatoes on to boil in cold water with a sprinkling of salt.

2 Bring to the boil and allow to simmer for 10 minutes.

3 Once they start to go soft, drain well, leave to drain very well and then mash. Once mashed place into a bowl.

4 Add to this the grated carrot, the shredded cabbage, celery salt, parsley, chervil and seasoning and mix together.

5 Roll into the palm of your hand forming a nice shape and place in a shallow non stick pan to fry golden brown all the way round for approximately 4-5 minutes. Once golden brown and crispy take out of the pan, place onto an oven tray and bake in the oven for approximately 8 minutes until cooked and hot all the way through.

6 Whilst they are cooking, take the sausages and pan fry them in the same pan, golden brown, turning all the time. Once the sausages are golden brown all the way round, again take them out of the pan and place them into the oven on the same tray with the bubble and squeak to cook through.

7 Once the bubble and squeak are cooking, then add the finely shredded sliced red onions into a pan and let them sweat for 4-5 minutes until they go lovely and golden and caramelised.

8 Add to this the port and redcurrant jelly, a little bit of seasoning and possibly a touch of Demerara sugar or honey and let that go to an onion marmalade.

9 Take the bubble and squeak out of the oven onto a plate, place the sausage and onion marmalade on top and decorate with a little bit of fresh parsley.

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